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Pasta with pancetta and tomato sauce in white bowl.
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4.41 from 5 votes

Pasta with Pancetta in a Smoky Tomato Sauce

This easy and sophisticated pasta with pancetta is a perfect meal for entertaining or for everyday dining. You'll love the smoky tomato sauce!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Pasta
Cuisine: Italian
Servings: 8 servings
Author: Rachel Gurk

Ingredients

  • 8 ounces pancetta, cut into small cubes
  • 1 small yellow onion, diced small (about 1 cup)
  • 1 carrot, peeled and diced small (about ½ cup)
  • 1 red bell pepper, diced small (about 1 cup)
  • 1 can (28 ounces) crushed tomatoes
  • ½ teaspoon smoked paprika, more to taste
  • salt and pepper to taste
  • 1 pound pasta (I like to use cellentani)
  • ¼ cup chopped fresh parsley, extra for garnishing

Instructions

  • Put a large pot of water over high heat to boil for the pasta.
  • In a large deep skillet, cook pancetta over medium high for 10 minutes or until crispy. Remove to a plate lined with paper towels to drain. Drain some of the fat from the pan, leaving about 1 tablespoon.
    8 ounces pancetta, cut into small cubes
  • Add onion, carrot, and red bell pepper to skillet, and cook until softened, 5 to 7 minutes. Add crushed tomatoes and smoked paprika, and bring to a boil. Simmer rapidly for about 10 minutes or until sauce has thickened.
    1 small yellow onion, diced small, 1 carrot, peeled and diced small, 1 red bell pepper, diced small, 1 can (28 ounces) crushed tomatoes, ½ teaspoon smoked paprika, more to taste
  • Meanwhile, generously salt your pasta water and cook pasta according to the package. Reserve ¾ to 1 cup of the pasta water when the pasta has finished cooking and before you drain it.
    1 pound pasta
  • Drain pasta (don't forget to reserve some of the water). Add the pasta to the sauce in the skillet, stirring to combine. If necessary, add reserved pasta water, a tablespoon at a time, to bring the sauce to desired consistency.
  • Add pancetta and chopped parsley and stir to combine. Season with salt and pepper to taste. Serve garnished with additional fresh parsley.
    salt and pepper to taste, ¼ cup chopped fresh parsley, extra for garnishing

Notes

  • Add cheese: If desired, top pasta with grated or shredded Parmesan cheese or shredded mozzarella cheese.
  • Recipe variations: Instead of, or in addition to, carrots or peppers, try finely chopped mushrooms. To add more spice, add finely minced garlic, to taste, and/or a pinch of red pepper flakes to the pan a minute before you add the tomatoes and cook until fragrant.
  • Storage: Store leftover pasta in the refrigerator for up to 4 days or freeze for up to 3 months. 

Nutrition

Calories: 372kcal | Carbohydrates: 53g | Protein: 13g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 329mg | Potassium: 555mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2183IU | Vitamin C: 32mg | Calcium: 56mg | Iron: 2mg

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